Ingredients

The following ingredients have 4 Servings
  • 1 onion
  • 2 garlic cloves
  • 1 large red bell pepper
  • 3-4 green onions
  • 1 tablespoon olive oil
  • 1 ¾ cup long-grain rice (350 g/ 12.5 oz, Note 1)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3 ¼ cups vegetable broth (750 ml/ 25 fl.oz, Note 2)
  • 1 cup pureed tomatoes (200 g/ 7 oz, Note 3)
  • 1 can pinto or kidney beans (400 g/ 14 oz)
  • 20 green olives, (pitted)
  • 3 tablespoons chopped cilantro
  • a pinch fine sea salt or Kosher
  • 2-3 grindings ground black pepper

Instruction

  • Finely chop the onion and the garlic. Set aside separately. Chop the pepper and the whites of the green onions. Set aside separately. Chop the greens of the green onions and the olives and set them aside separately.
  • Saute: Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion until slightly yellow.
  • Toast rice: Add the rice and toast for about 2 minutes, stirring often. Add garlic and tomato paste and stir well to coat the rice. Add the pepper, green onion whites, oregano, paprika, cumin, and ground coriander. Stir well to coat.
  • Simmer: Pour the broth and the pureed tomatoes (or sauce) into the pan. Stir well again, cover, and cook gently for about 15 minutes, stirring a few times.
  • Add the drained beans, sliced green olives, and green onions greens. Stir well and cook for 5 minutes more or until the rice is tender.
  • Adjust the taste with a bit of salt and pepper. Sprinkle with chopped cilantro and serve.